eggs Benedict

There’s nothing more enticing to the eye, nose and palate than eggs Benedict, especially when made with a couple slices of Canadian bacon and poached farm-fresh eggs with their nutrient-rich orange yolks. It’s a work of art on the farm-breakfast plate.

When we say we’re farmstead chefs, it means we operate from a kitchen that looks out onto a farmyard, not from a stainless-steel commercial kitchen with a cacophony of cooking gear and a fancy set of matching knives. We’re first to admit, we don’t even own a chef’s knife.